Beef Free Almond Flour Fish and Chips
Classic fish and chips gets a brilliant oven-baked makeover here, swapping the usual heavy batter for a seasoned almond flour crust that crisps up beautifully without a drop of beef fat or beef-derived ingredients anywhere in sight. The cod fillets come out golden and firm, with a nutty, garlicky coating that holds its crunch even as you reach for that lemon wedge. Smoked paprika runs through both the fish and the potato wedges, tying the whole plate together with a subtle warmth that feels intentional and satisfying. The chips are thick-cut russet wedges roasted on a wire rack, which means air circulates all around them and you get that coveted crispy edge without deep-frying. Everything cooks on a single baking sheet, with the potatoes getting a head start so both components finish at the same time — a genuinely clever bit of kitchen choreography. Finished with fresh parsley and a squeeze of lemon, this is the kind of crowd-pleasing dinner that tastes far more indulgent than the ingredient list suggests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chips
- 1 ½ lb russet potatoes (about 3 medium), scrubbed
- 2 tbsp avocado oil
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the fish
- 1 ½ cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 large eggs
- 1 tbsp avocado oil
- 4 cod fillets (about 6 oz each), patted dry
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly brush the rack with avocado oil.
- 2
Cut the potatoes lengthwise into 1/2-inch-thick wedges. In a large bowl, toss the wedges with 2 tbsp avocado oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on one half of the prepared rack, cut-side down.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!